In a large heavy pot such as a Dutch oven over low heat, add beef or turkey, wheat berries, white beans, onion, turmeric, salt and pepper.  Cover with water, stir, and bring to a boil. Reduce heat and simmer for 1 hour. Stir periodically to make sure the bottom doesn't burn. If you see the stew is getting too thick, pour in some boiling water to loosen it up.

If you are using turkey rather than beef, remove the meat from the bones and return it to the pot with the skin. Discard the bones.

Place pot on a hot plate or in the oven at 230° F / 110° C and let it cook low and slow overnight. (Alternatively, you can move everything to a slow cooker)Place aluminum foil between the lid and the pot to keep the moisture in. Fold the edges of the foil up over the lid, so the steam doesn’t drip down the outside of the pot, making a mess.

Option for serving: sprinkle cinnamon and/or sugar on top.

Note: If the haleem is too thick at serving time, you may stir through some water, or even better, olive oil.